Greek Chicken Kebabs

 

Greek chicken kebabs

Yummy Greek chicken kebabs!

 

Chicken kebabs are a firm favourite here and my Dad’s recipe is by far the best I’ve eaten. Sharing is caring so below you’ll find Papa G’s delicious chicken kebab recipe, where the chicken is marinated in olive oil, lemon juice and herbs to bring out the Mediterranean flavours. He loves a tomato dressing on the side with his. This is a healthy dish and can be served with a crispy Greek salad and rice or chips too if you fancy.

Let me know if you make them won’t you?!

Ingredients:

You will need 8 bamboo sticks or metal skewers
4 boneless, skinless organic or free range chicken breasts

For the Marinade:
8 tablespoons extra virgin olive oil
juice of 1 lemon, plus skins thrown in
2 garlic cloves, crushed
1 medium onion, finely chopped
4 bay leaves
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh thyme
sea salt and coarsely ground black pepper
!For the Vegetables on the Skewers:
2 medium onions quartered and cut into 2 cm pieces
1 small courgette, thickly sliced
1 red and one green pepper, deseeded, devained and cut into 2cm pieces
4 bayleaves

For the Tomato Dressing:
4 tomatoes with skins on, seeded and very finely diced
1 shallot, finely chopped
8 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
4 tablespoons water
1-2 pinches of sugar (optional)1 sprig basil, leaves removed and roughly shredded
sea salt

Method: 

Cut the chicken breasts into 3 cm cubes. Mix the olive oil, lemon juice and skins, crushed garlic, onion, bay leaves, herbs and 4 pinches of black pepper together to make a marinade. Put the chicken cubes in a large shallow dish, cover them with the marinade, then cover the dish with cling film. Leave the marinate in the refrigerator for at least 6 hours or overnight (or up to a couple of days).

Let the meat come to room temperature and soak 8 bamboo skewers in water for about half an hour. Alternatively you can use metal skewers. Thread four cubes of chicken alternating with the slices of onion, pepper and courgette pieces.

Now make the tomato dressing by whisking in a small bowl, the tomatoes, shallots, oil, vinegar and basil together with 4 pinches of salt. Taste and correct the seasoning adding the sugar if neccessary. Set aside in a small saucepan.

On a very hot ridged griddle pan, barbacue or under a hot grill, at a distance of 10cm, cook the chicken kebabs until golden brown and ensure they are thoroughly cooked, 3 minutes on each side or for 6 minutes on the charcoal. Meanwhile, gently heat the tomato dressing but do not let it boil otherwise the flavours will be spoiled.

Put the chicken kebabs (kotopoullo souvlaki) onto four plates, two skewers on every plate, spoon over the dressing and serve. They are wonderful with rice and a crispy Greek salad. Enjoy.

Recipe ©George Psarias.

Photograph ©Peter Broadbent.

 

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36 Responses

  1. sarah hill wheeler (@hill_wheeler)

    This looks like another very tasty and healthy offering! Have just linked, am now running weeks behind and tried the swordfish over Easter and it was yummy (although I baked rather than grilled….all turned out well!).
    sarah hill wheeler (@hill_wheeler) recently posted…Parma Ham, Leek & Cheesy MuffinsMy Profile

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    • Honest Mum

      Oh wow, so glad you tried it, baking swordfish yummy too-baked salmon last night! Thanks for linking up and Happy Easter!
      Honest Mum recently posted…Greek Chicken KebabsMy Profile

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  2. Notmyyearoff

    They look so nice and really kid friendly. Chicken kebabs on skewers are one thing my ultra fussy z will eat!
    Notmyyearoff recently posted…Dearest Little Z – At 3 Years and 4 MonthsMy Profile

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  3. WallyMummy

    Those look delicious I am salivating! xx
    WallyMummy recently posted…My Two-year Blogiversary Poem… #twoyearsofginMy Profile

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  4. oana79

    Ah, yummy souvlakia, I can never say no to them :-)!
    oana79 recently posted…Hubby’s Fantastic Prawn Pasta!My Profile

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  5. Mel

    We love that kind of food in our home, and a good marinade enhances the meat so much… my mouth is watering. Pinning right now! I will be linking soon hun, but this time, it will not be a recipe. You will see when you read it, I have had a great morning and I am a happy mummy! It is about food, though and I have linked to my bread recipe in there! x Mel
    Mel recently posted…Cheese please!My Profile

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  6. Jenny

    These look delicious. I will have to do them when I am home in America this summer for my parents. They would love them. I am there for two months so there will be a lot of family american recipes coming your way soon. hahaha Thanks for hosting my lovely.

    Reply
  7. Helen at Casa Costello

    Happy Easter – sadly we didn’t have either lamb or chicken – sausage buttes all the way for us with a sick child. We made up for it with plenty of chocolate though!
    Helen at Casa Costello recently posted…Hazelnut Ficelle – Bake of the WeekMy Profile

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